The locals call ‘caves’ their wine cellars because because they arise from the earth. "Cuevas" that keep on its walls the scar of the tool that opened them by hand. Mazes made of clay to keep the wine and its secrets. In the cave, the men gathered in the heat of bonfires and wine since dreamed bison under vaults of clay.
         
         
Grill Master, José Gordon keeps his treasures in a century-old cave of "Jimenez de Jamuz", his hometown. A village who earned its living making pots for oil, wine and water: Pots for cooking, drinking and eating.
         
         
The Capricho's kitchen keeps the flavors of memory with simplicity and tradition. seasonal products: vegetables, mushrooms, cod, frog legs ...
         
         
But above all ... meat, the best red meat. In El Capricho, the pampered product is selected, matured, cooked and cut with the modest aim of providing ART IN MEAT.

Bon appetit.